The cultivation of the tiger nut goes back a long way in the history of mankind, the presence of its 'pod' has been stated in sarcophagus and households in Egyptian tombs of the pre-dynasty Pharaohs.

Writings exist indicating that in the fifth century B.C., the inhabitants of certain regions located near the banks of the Nile, were fond of a 'white and milky' drink made with cultivated tiger nut.

With the Muslim arrival in the Middle Ages, the tiger nut culture was introduced to the Spanish peninsula by the flourishing Arab world, concretely in the Valencian area as a product of delicate flavour and aroma, and as the base of the refreshing drink obtained of his maceration.

There is written evidence of a drink called tiger nut milk which was consumed and without doubt was the antecedent of the present tiger nut orgeat (horchata). Thanks to the "Observations on the Natural History of the Valencian Kingdom" of the eminent botanical Cavanilles, we know that at the end of the XVIIIth century in Bonrepós and Alboraia almost 3600 kgs of tiger nut were harvested and was used to make orgeat (horchata).

A.J. Cavanilles in 1795 talks about the harvest of about15 Hectares of tiger nut in Alboraya and Almássera. He makes reference to its consumption after soaking and describing its culture. Later, at the beginning of XXth century, they began to open the first 'horchaterías', but orgeat was also made in homes a taken to the city to sell.

Since then, this land keeps on elaborating tiger nut orgeat, a refreshing and nutritious drink, that in the last years has reached great popularity, not only in our country but abroad, although just in the Mediterranean we've had the privilege to have artisan fresh orgeat. The authentic one. In the rest of the peninsula and abroad the industrial UHT or pasteurized orgeat constitutes more of 99% of the volume of orgeat sales.